INGREDIENTS

  • 1 1/2 - 2 pounds squid, cleaned and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon black sesame seeds
Dressing
  • 1 lime, juiced
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon rice wine
  • 1 dash chili sauce
  • mixed salad greens (arugula, frissee, mint, and mache)

Directions

  1. Dry the squid well on paper towels. Heat the oil in a non-stick pan and add one piece of squid. If it sizzles, add the remainder and cook over medium high heat, shaking pan, for 1-2 minutes or until just turning opaque. Transfer to a dish.
  2. Whisk together the dressing ingredients.
  3. Wipe the pan clean and add the sesame seeds, toast for 1 minute in dry pan shaking taking care not to burn. Add the dressing and remove from heat.
  4. When sugar dissolves, give a stir and pour over the calamari. Refrigerate until ready to serve, at least 30 minutes, to allow flavors to develop.
  5. Place greens on plates and top with the calamari, spooning the dressing over all the salad. You can also serve the calamari warm over the leaves, for a quicker alternative. The warm and cool contrast makes the flavors really glow.
  • Yield: 4-6 Servings
  • Course: Salad